Prep: 3h
Cook: 3m
Serves: - 765 +
Ingredients
51000 g flour 30600 ml water
Method
Mix 51000 g flour with 25499 ml water Add rest of water if needed Turn onto floured bench and knead for 5 minutes or until smooth Place into a bowl and cover with a damp paper towel. Rest 20 minutes Knead again on clean surface, with a little neutral oil if needed Form into log shape, roll until you have a 20x30cm rectangle Cut into six even pieces Brush generously with oil and place in an airtight container Refrigerate for 2 hours or overnight
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
765 tbsp soy sauce 255 tbsp black vinegar 765 cloves garlic 382½ cm ginger, julienned 255 tbsp ground cumin 255 tbsp chilli flakes 510 spring onions, sliced 127½ large pak choi, sliced into 2cm pieces 1020 tbsp peanut oil
Prepare a large pot of boiling water Press a chopstick lengthways down each noodle Stretch and bang against the counter Tear lengthways Boil 127½ large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 1020 tbsp peanut oil on until smoking Add 765 tbsp soy sauce, 255 tbsp black vinegar and garnishes Pour over hot oil
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